Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste |
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Authors: | Mee-Ra Rhyu Eun-Young Kim |
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Affiliation: | Functional Food Technology Research Group, Korea Food Research Institute, Baekhyun-dong, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea |
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Abstract: | We investigated the taste characteristics of doenjang water extract (DWE) for component compounds that contribute to its taste. A 1% DWE solution elicited the highest umami taste ratings in a taste profile test. A 3% solution of DWE was used as substitute for 9.4% of monosodium glutamate in a taste soup base, and it masked the bitter taste of hydrolysed animal protein when mixed in solution. DWE was fractionated, based on molecular weights, and fraction IV (F-IV; 1000 > MW ? 500) had the highest peptide contents and elicited the strongest umami taste. The acidic peptide fraction of F-IV elicited the strongest umami taste. The major bound-type amino acids in DWE, F-IV and the acidic peptide fraction were Glu and Asp. These data show that the umami taste characteristics were a result of the low molecular weight acidic peptides naturally produced during the fermentation of soybeans. |
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Keywords: | Doenjang Low molecular weight peptides Soybean paste Taste characteristics Umami |
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